Aviation

Aviation is the practical aspect or art of aeronautics, being the design, development, production, operation and use of aircraft, especially heavier than air aircraft. The word "aviation" was coined by French writer and former naval officer Gabriel La Landelle in 1873, from the verb "avier" (synonymous flying), itself derived from the Latin word "avis" ("bird") and the suffix "-ation".

History

Early beginnings

There are early legends of human flight such as the story of Icarus in Greek myth and Jamshid in Persian myth, and later, somewhat more credible claims of short-distance human flights appear, such as the flying automaton of Archytas of Tarentum (428–347 BC), the winged flights of Abbas Ibn Firnas (810–887), Eilmer of Malmesbury (11th century), and the hot-air Passarola of Bartholomeu Lourenço de Gusmão (1685–1724).

Lighter than air

The modern age of aviation began with the first untethered human lighter-than-air flight on November 21, 1783 of a hot air balloon designed by the Montgolfier brothers. The practicality of balloons was limited because they could only travel downwind. It was immediately recognized that a steerable, or dirigible, balloon was required. Jean-Pierre Blanchard flew the first human-powered dirigible in 1784 and crossed the English Channel in one in 1785.

Aviation (disambiguation)

Aviation refers to powered flight

Aviation may also refer to:

Music

Songs

Aviation (cocktail)

The Aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. Some recipes omit the crème de violette. It is served straight up, in a cocktail glass.

History

The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 Recipes for Mixed Drinks. Ensslin's recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liqueur which gives the cocktail a pale purple color. Omitting the cherry liquor changes the drink into a blue moon which is a grey color.

Harry Craddock's influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino. Many later bartenders have followed Craddock's lead, leaving out the difficult-to-find violet liqueur.

Creme Yvette, a violet liqueur made with additional spices, can be substituted in versions that call for crème de violette.